Written beyond the journey of life and love. In the time where i discover if fashion inspires me and the fifties and mid-centuries always haunting me,

Fifties

Monday, January 14, 2013

Wishlist Cooking : January 2013 Recipes

Talking about cooking in this month.. I haven't do anything yet!!!!!

Im too busy, and I am so galau and miss something, that's make me love to do anything with friends not for my own self...I want to make these recipes this month (If God lets me.. HAHAHAHA)I want to make Cinnamon rolls buns, I ate this before and was a delicious treat! BUT IT TAKES 3 hrs to make this! I also want to make cinnamon rolls cookies, Abbie made this a few months ago, and he gave me too... AND IT WAS REALLY TASTED LIKE HEAVEN !!! also I want to eat Cookies and Creme cookies, who will hate Oreo and choco chip combo in cookie? If you want to know more about foods and cookies that me and you will love just check my pinterest !Here some recipes that I want to try: 45 Minute Cinnamon Rolls from Cooking Classy

Total Time: 45 minutesYield: 8 servingsIngredients2 1/2 cups all-purpose flour, plus more for dusting 6 Tbsp granulated sugar, divided 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp + 1/8 tsp salt, divided 8 Tbsp salted butter, melted 3/4 cup packed light-brown sugar 2 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1 1/4 cups buttermilk* 1 recipe Cream Cheese Glaze, recipe follows Cream Cheese Glaze 3 oz cream cheese, softened 3 Tbsp butter, softened 1 cups powdered sugar 1/4 cup milk 1/4 tsp vanilla extractDirectionsPreheat oven to 425 degrees. Brush a 9-inch cake or pie pan with 1 Tbsp melted butter, set aside. In a mixing bowl whisk together flour, 2 Tbsp granulated sugar, baking powder, baking soda and 1/2 tsp salt, set aside. In a separate mixing bowl whisk together light-brown sugar, remaining 1/4 cup granulated sugar, cinnamon, nutmeg and 1/8 tsp salt. Add in 1 Tbsp melted butter and blend mixture together with your fingertips or a fork until mixture is well blended and evenly moistened, set aside. Measure out buttermilk into a liquid measuring cup and stir in 2 Tbsp melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed, then knead mixture in bowl by hand just until smooth, about 30 seconds (dough will be sticky). Sprinkle a clean work surface with a fair amount of flour. Pat the dough with your hands into a 12 x 9-inch rectangle. Brush top of dough with 2 Tbsp melted butter then sprinkle evenly with brown sugar mixture, coming within a 1/2 inch of the border on all sides. Press the brown sugar filling into the dough (they stated "firmly press" in their recipe which didn't make sense to me because then you are flattening your dough and releasing some of the rise the baking powder has already given so I only lightly pressed). Starting on the long side, roll dough (using a bench scraper or metal spatula to loosen dough from work surface if necessary. I didn't need one) snugly and gently to opposite end. Pinch the end seam to seal. Roll the log seam side down and cut dough into 8 equal portions. Place 1 roll in the center of the prepared baking dish, then place remaining 7 rolls around it. Brush tops of rolls with remaining 2 Tbsp butter. Bake in preheated oven 22 - 25 minutes until edges are golden brown. (After baking you can invert the rolls using a plate onto a wire rack but I just served them without flipping). Serve warm drizzled with Cream Cheese Glaze. Store in an airtight container and reheat in microwave if desired. *If you don't have buttermilk you can use 1 cup + 3 Tbsp milk and 1 Tbsp vinegar, whisk it together and let rest 2 minutes. That's actually what I did this time around because I was out of buttermilk. Cream Cheese Glaze In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and slightly fluffy, about 1 minute. Add in remaining ingredients and mix until well combine. Store in an airtight container. Recipe Source: Cinnamon Roll - adapted from The Quick Recipe, By the Editors of Cook's Illustrated. Fastest Cinnamon Buns, pg 375 - 376. Cream Cheese Glaze - Cooking Classy

Cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.Divide dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 1-2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.To prepare frosting, beat the cream cheese until softened and smooth, slowly add vanilla, powdered sugar and milk until desired consistency. Add more powdered sugar/milk as needed. Frost cookies then place in refrigerator until ready to serve.